Pin it The smell of these muffins baking takes me back to chaotic Sunday mornings when my roommate would hover around the oven asking if they were done yet. We started making them because meal prep sounded boring, but pulling twelve golden domes out of the tin felt like a tiny victory every week.
My neighbor started requesting these after she smelled them through our shared wall. Now we swap muffin tins over the balcony when she has extra veggies from her garden and I have eggs to spare.
Ingredients
- 8 large eggs: Room temperature eggs whisk up fluffier and incorporate more evenly with the mix-ins
- 1/4 cup milk: Whole milk makes them tender but any milk works perfectly fine
- 1/2 tsp salt and 1/4 tsp black pepper: Enhances all the other flavors without overwhelming the delicate vegetables
- 1/2 cup diced bell peppers: Red peppers add sweetness while green ones bring a slight bitter edge that balances richness
- 1/2 cup chopped spinach: Squeeze out excess moisture after chopping so your muffins do not turn soggy
- 1/4 cup diced red onion: Adds a mild bite that mellows beautifully in the oven
- 1/2 cup cherry tomatoes: They burst slightly and create little pockets of juicy sweetness
- 3/4 cup shredded cheddar cheese: Sharp cheddar stands up to the eggs but any cheese you love will work
- Optional mix-ins: Fresh herbs make them taste fancy and red pepper flakes add just enough warmth
Instructions
- Get your oven ready:
- Preheat to 350°F and generously grease every cup of your muffin tin because stuck egg muffins are heartbreaking
- Whisk the base:
- Beat eggs with milk salt and pepper until slightly frothy which helps them puff up nicely
- Fold in the good stuff:
- Gently combine vegetables cheese and any extras until evenly distributed
- Fill the cups:
- Divide mixture among muffin cups filling about three quarters full to allow room for rising
- Bake until golden:
- Cook 18 to 22 minutes until centers are set and tops are lightly golden
- Rest before serving:
- Let them cool 5 minutes in the tin so they firm up enough to remove cleanly
Pin it These saved me during finals week when I needed something homemade but had zero time to cook. My study group started showing up early just to snag the warm ones.
Making Them Your Own
I have learned that almost anything works in these muffins. Leftover roasted vegetables from dinner last night? They are perfect. Extra cheese from taco Tuesday? Throw it in.
Storage Magic
They freeze surprisingly well so I always double the recipe. Wrapping individually before freezing makes reheating so much easier on busy mornings.
Serving Ideas
These work for breakfast lunch or snacks depending what you pair with them. A piece of fruit makes it a complete meal.
- Serve with hot sauce if you like morning heat
- Pair with avocado toast for a filling breakfast
- Crumble over salads for added protein
Pin it These muffins have become my go-to for bringing food to new parents or busy friends because they feel special but are so simple to make.
Recipe Questions & Answers
- → Can I substitute the vegetables in this dish?
Yes, you can swap in vegetables like zucchini, mushrooms, or broccoli depending on your preference and availability.
- → What cheese options work best in these muffins?
Shredded cheddar is classic, but feta, mozzarella, Swiss, or dairy-free alternatives provide great flavor and texture.
- → How can I make these suitable for a dairy-free diet?
Use plant-based milk and cheese alternatives or omit the cheese entirely to maintain flavor and texture.
- → What is the ideal baking time and temperature?
Bake at 350°F (175°C) for 18 to 22 minutes until muffins are set and lightly golden on top.
- → How should leftovers be stored and reheated?
Store cooled muffins in an airtight container in the fridge for up to 4 days or freeze up to 2 months. Reheat in the microwave before serving.
- → Can I add meat to these muffins?
Yes, cooked and crumbled bacon or sausage can be stirred in for additional flavor and protein.